“The best restaurant of halal food in Beijing” is quite a title. Here at Hong Bin Lou, it’s a claim backed by over 153 years of history.
Hong Bin Lou began its culinary journey in 1853. It started not here in Beijing but in Tianjin. Imagine the bustling port city, a hub of trade and culture. In that setting Hong Bin Lou began crafting its unique cuisine. Its reputation grew quickly.
But the story of Hong Bin Lou took an interesting turn. When the New China was founded, Beijing’s culinary scene was dominated by Beijing and Shandong cuisines. The government decided to enrich the city’s gastronomic diversity. In 1955, Hong Bin Lou, along with many other famous restaurants, was relocated to Beijing. It was quite a move, bringing Tianjin flavors to the capital.
Since then Hong Bin Lou has become a culinary landmark. Its exquisite dishes have attracted distinguished guests from around the world. Names like Zhou Enlai, Zhu De, and Liu Shaoqi grace its guest list. Even Sir Edward Heath, Prime Minister of the UK, dined here. Ambassadors from many countries have also savored its halal delights.
But what makes Hong Bin Lou so special? It is the dedication to unique and fine cuisine. The restaurant has become synonymous with Muslim cuisine in Beijing. Over the years, Hong Bin Lou has adapted and evolved. It incorporated the strengths of other halal restaurants. The menu now includes Beijing roast duck and Mongolian hotpot. These additions have won even more favorable reviews.
Yet, Hong Bin Lou remains true to its roots. The “Full Lamb Banquet” is still a star attraction. The Double Seafood Special is another must-try. And the three Muslim “Bubbling Pot” specialties continue to delight diners. For those seeking simpler fare, the pot-stickers and beef pies are customer favorites.
If you want to try some recommended dishes, consider braised beef tendon in brown sauce. Or perhaps fried fruit roll with sugar. The fried peeled prawns shrimp with chili and peanuts are also popular. Meat lovers might enjoy fried and simmered beef tenderloin or mutton kebab. The sautéd sea cucumber with green onion is a classic choice. And of course don’t miss the roast duck. Finally, the vinegar-flavored moo shu beef and the deep-fried squirrel-shaped mandarin fish in sweet and sour sauce offer unique flavors.
So, as you stand before Hong Bin Lou, remember its rich history. Think of the chefs who have perfected these dishes over generations. Picture the distinguished guests who have enjoyed its halal cuisine. Hong Bin Lou is more than just a restaurant. It is a living testament to Beijing’s diverse and ever-evolving culinary scene.